This fish tacos recipe is a simple & fresh dinner idea for guests. Fresh seasonal produce compliments the smoky BBQ flavour of the fish. Serve with heaps of fresh coriander and lime wedges.  Pair with a crisp summer ale for perfect summer feels.

Time  25 mins  |   Serves  6  (2 per person)


For the fish marinade:

  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons sunflower oil
  • 800g  snapper fillet, skinless

For the slaw:

  • 4 cup red cabbage, shredded
  • 1 small carrot, grated or fine julienned
  • 1 tablespoon lime juice
  • 6 tablespoons whole-egg mayonnaise

To serve:

  • 12 corn tortillas (2 per person)
  • Torn coriander leaves
  • Sliced radish (fresh or pickled)
  • Lime wedges


  1. Preheat BBQ grill (or smoker) to medium-high heat. Combine first 6 ingredients for fish marinade in a small bowl; brush or pour onto fish fillets.
  2. Prepare slaw ingredients and combine in bowl.
  3. Grill fish for 5 minutes on each side; grill tortillas 30 seconds on each side – wrap in clean dry tea towel to keep warm. Break fish into bite-size pieces.
  4. Spoon slaw on tortillas, top with fish. Salt & pepper to taste. Add radish slices and sprinkle with torn coriander. Serve with lime wedges.